zoom Sesame ginger chicken with cucumber salad
  • Save to your scrapbook
  • Save to your scrapbook

    Sesame ginger chicken with cucumber salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sesame ginger chicken with cucumber salad

    • Preparation time: 10 minutes plus marinating
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    4 essential Waitrose skinless British chicken breast fillets
    2cm fresh root ginger
    1 tbsp groundnut oil
    1 tsp sesame oil
    1 tbsp sesame seeds
    1 large essential Waitrose cucumber
    1 tsp caster sugar
    1 tbsp white wine vinegar
    ¼ tsp chilli flakes
    1 shallot, finely diced
    2 tbsp coriander leaves, roughly chopped
    35g natural roasted peanuts, roughly chopped


    1. Slice the chicken breast fillets into 3 pieces each. Grate the ginger and mix with the groundnut oil, sesame oil and sesame seeds, add to the chicken and marinate for 15 minutes.

    2. Meanwhile, thinly slice the cucumber. Dissolve the caster sugar in the wine vinegar, then mix with the chilli flakes, shallot and coriander leaves. Toss with the cucumber and sprinkle over the peanuts.

    3. Cook the chicken on a hot griddle for 5-6 minutes each side. Serve with the salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars